Sunday, August 24, 2014
Front page, above the fold - where everyone can see it even as it sits on a newsstand - is just about the best place for a story. And today, after a whirlwind of 6+ months that has kept me from blogging as much as I'd like to, kept me from keeping in touch with all of my friends here as much as I'd like to, I got a HUGE story (in more ways than one!) for Toledo, with primo placement, today.
Here's the story. It's a really good one, with tremendous nostalgic value and a lot of hope for something to brighten what can be some disappointing days in Toledo. The city needs a little love. We can't drink the water, unemployment is high, my paper did an entire story about blight in the city as the faltering economy has wreaked havoc here.
But today, people who are old enough to remember Tiedtke's Department Store are smiling as they think back to better days. People throughout the city who shopped at Tiedtke's or who grew up hearing about it - oh, the store is legendary for customer service and for taking care of employees! - are excited about a new, and old, tradition.
I still can't believe that, in January, food writing was my side gig and today I've got a front page headline. You never know what the universe has planned for you ....
Friday, August 22, 2014
A perfect way to savor beautifully ripe peaches ... :)
2 very large peaches, pitted, chopped into 1/2" pieces
1/4 cup sugar
2 tablespoons cornstarch
dribble of almond extract
1/2 cup flour
3/4 teaspoon aluminum-free baking powder
pinch of kosher salt
2 tablespoons butter, softened
1/4 cup half-and-half
vanilla ice cream
Preheat oven to 375F. Grease a 9" pie plate.
In a large bowl, mix together peaches, sugar, cornstarch, and extract. (No need to peel the peaches - the peels just get mushy when baked anyway.) Pour into the pie plate.
In the same bowl (who wants to wash extra dishes???), mix together the flour, baking powder, and salt. With a fork, mix in the butter 'til the mixture is crumbly. Stir in the egg, then the half-and-half. Plop the mixture over the peaches; it won't cover them completely. Spread it out a bit, but it still won't cover the peaches completely.
Crumble a bit of brown sugar over the topping.
Bake for 30 minutes, until topping is golden and set when pressed lightly and the fruit is bubbly. Serve with vanilla ice cream.
Wednesday, August 20, 2014
Wednesday, August 6, 2014
Sunday, August 3, 2014
If you can use Chex in a savory snack mix, why not Rice Krispies, too? This Indian chivra is lightly spiced with curry powder, and has that whole salty-sweet flavor sensation going on. It sounds a bit odd, but that's just 'cause it's unfamiliar.
Trust me - this crunchy snack is addictive!
Chivra (Indian Snack Mix)
3 cups Rice Krispies
2 cups chow mein noodles
3/4 cup honey-roasted peanuts
1/4 cup light oil
1 teaspoon curry powder
1 teaspoon garam masala
generous pinch of kosher salt
generous sprinkle of cayenne pepper, or more to taste
3/4 cup raisins
Preheat oven to 400F.
In a large bowl, combine Rice Krispies, chow mein noodles, peanuts, and vermicelli.
In a small microwave-safe bowl, heat oil with curry powder, garam masala, salt, and cayenne pepper just until warm; mix well. Pour over dry ingredients and mix well. Pour onto a baking sheet
Bake for 10 minutes, stirring once halfway through. Let cool, then serve.
Makes about 7 cups of chivra.
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